Slow Cooker
Hot Smoked Salmon, Soba and Asian Greens Salad
Popular on Food52
57 Reviews
NXL
August 26, 2021
I was intimidated by the smoking process, so I cooked the brined salmon in a skillet. Didn't have access to the unusual greens, so sued kale. Would have preferred more in proportion to the noodles. Very good flavors and easy to make.
Ilikebeer
March 10, 2021
Does the salmon really only take 8 minutes at 145-150? Every recipe I have followed for smoked salmon takes 2 plus hours.
Kaja1105
July 5, 2016
I've been making this recipe for a few years, and I'm not sure if I've commented on it before, but it is off-the-hook delicious! I have a friend who requests this every year for her birthday. This is the raison d'ȇtre for my stovetop smoker.
cheese1227
July 6, 2016
That made my day!! Thanks for letting me know that it brings so much pleasure to your table!
Kevin F.
May 23, 2014
Made this last night and the wife and kids loved it. Wife said, "This is restaurant quality". Hot smoked the salmon on my grill offsetting the charcoal and a using a chunk of cherry wood. Prep was easy but the flavors were big. Served this close to room temp, but may chill it next time to experience this cold.
Rivka
July 27, 2011
Thinking of trying my hand at this lovely recipe this weekend, but wondering if it would be tasty served cold. Any thoughts?
AntoniaJames
May 7, 2011
I'm gearing up to try this . . . what kind of wood chips should I buy for this purpose? (I don't own any, and don't remember ever having bought them, so I don't have a favorite.) Many thanks. ;o)
cheese1227
July 27, 2011
Sorry AJ, I just today saw this as comments on my recipes have been going into the spam filter. I just used oak, actually.
FewPinkJasmine
December 6, 2010
I like to eat salmon and noodles.
This combination is great!
I'm hungry ~
This combination is great!
I'm hungry ~
foodie-pretense
July 26, 2010
I made this yesterday subbing lightly stir fried yu choi for the tai soi; it was excellent.
Rhonda35
May 23, 2010
Our little town has a new "European-style" market house next to our weekend farmer's market. One of the vendors sells smoked fish and their salmon smoked with Chinese 5-spice and green tea is out of this world! If I'm feeling lazy, I will buy some and try serving it this way. Also, in response to some of the questions about smoking techniques, I have smoked fish and chicken on my electric stovetop using a disposable foil pan (actually, I used 2 to double the thickness), a small cake rack and aluminum foil. This works on a grill, too.
cheese1227
May 23, 2010
Lucky you!! I was talking with a chef about smoking fish over tea leaves. He tells me that is a Japanese technique. I have to do some research on what kind of tea leaves and how many. If I find that info out, I'll pass it along.
AlBurns
May 22, 2010
Congratulations jupon receipt of the editor's pick. Judt learning to enjoy smoked salmon and will tru this recipe ASAP. Great picture, as well.
dymnyno
May 21, 2010
My farmer's market fishmonger has wonderful smoked salmon each week. But, what is tat soi?
cheese1227
May 21, 2010
It's a variety of Asian cabbage that is slightly peppery. I get it here in Central PA because it's a hearty spring crop and all the farmers at my market grow it -- and sell it. I've also seen it at Asian groceries. If you can't find it, you could use baby spinach or I've made it with pea shoots as well.
Sugartoast
May 21, 2010
This looks amazing. I logged on this morning to look up the porchetta recipe but couldn't resist the photo and had to check the recipe immediately! Thank you so much, can't wait to try this. Also, just want to say I LOVE Jill Santopietro's little videos - wish she could have her own food show, she's hilarious and informative!
Lashburns
May 21, 2010
What a beautiful photograph! The recipe sounds wonderful and tasty.
cheese1227
May 21, 2010
I would imagine if youcan get the electric wok hot enough to do a proper stirfry than it could get hot enough to smoke. Good luck. Let me know how it turns out!
melissav
May 20, 2010
This looks awesome. I have an electric wok. Do you think it would work in that?
AntoniaJames
May 20, 2010
Cannot wait to try this. I've never smoked anything this way, so I'm thrilled to see that it is so easy. (And fortunately, I have a quite powerful hood over my stove.) I cannot believe, sometimes, how much I learn, day to day, just visiting food52! Many thanks to the editors, and to cheese1227 for this amazing recipe. ;o)
Aliwaks
May 20, 2010
Sounds delish.. do you think it would work on a gas grill rather than stove top??
cheese1227
May 20, 2010
I think you could easily do this on the grill in on of those disposable roasting pans covered very tightly with aluminum foil. Let me know how it goes.
drbabs
May 20, 2010
I loved the way this recipe sounded when you first posted it. Unfortunately, like moneymom, my fan is terrible---but I wish I could taste it! (maybe on the grill outdoors?)Congratulations!
gabrielaskitchen
May 20, 2010
You have my vote! The Mandarin Oriental New York makes a very similar dish that is to die for! Their miso glazed salmon with soba noodles is topped with daikon sprouts and shitake mushrooms. It's a really great dish for dinner parties because it's served at room temperature and looses nothing from it.
Thanks for the recipe...I can't afford to spend the money on a dinner out to the Mandarin anytime soon ;) (PS love Jill Santopietro too!)
Thanks for the recipe...I can't afford to spend the money on a dinner out to the Mandarin anytime soon ;) (PS love Jill Santopietro too!)
cheese1227
May 20, 2010
Jill is now an editor with Chow. You can follow her writing there. But I don't think I've seen any videos. Perhaps she's got bigger digs in SF and is still figuring out a new angle for a show.
nutcakes
January 22, 2011
Oh would I love the recipe for that particular miso glazed dish, gabriela.
TasteFood
May 20, 2010
I discovered hot smoked salmon when we lived in Denmark. Now it's a favorite. Great recipe!
cheese1227
May 20, 2010
I'm not sure why we don't have more hot smoked fish in the US. Let's start a trend!
Loves F.
May 20, 2010
Growing up on the Columbia River, I always had tons of smoked salmon my dad made, but I never knew I could easily recreate it in a wok, stovetop! Recipe sounds great, and thanks for the wok tip, A&M!
cheese1227
May 20, 2010
Good luck with the smoking. Once you get every thing sealed up tight, it's a very simple process.
monkeymom
May 20, 2010
congrats cheese1227! I can't wait to try this...at kaykay's house because my fan is terrible.
cheese1227
May 20, 2010
Thanks. If you watch Jill's video (link posted in the head notes), it doesn't get all that smokey in her apartment. Nor in my kitchen. That is, until you unseal the tin foil. And if you can do that on a window sill or a fire escape, then you could have no need for a good fan.
MrsWheelbarrow
May 20, 2010
Wow. This looks wonderful. (I hope it's a tie this week, Christine!)
cheese1227
May 20, 2010
Right. How about we lobby for a bi-partisan, win-win situation?? Salmon, is, afterall one of the super foods, no?
WinnieAb
May 20, 2010
This looks absolutely fantastic! Can't wait to make it, and congrats on being a finalist!
healthierkitchen
May 19, 2010
Just came across hot smoked salmon at Costco. "Honey Smoked Salmon" Company. Looks beautiful but it's farmed Atlantic.
Kristen M.
May 15, 2010
The ginger (step 2) seems to be missing from the salad ingredient list -- let us know how much and we can add it in for you. Thanks!
cheese1227
May 15, 2010
Oh, no. And I can't seem to add the 8 oz of buckwheat soba noodles to the list. Is there some way to add those in now that the contest is closed?
cheese1227
May 14, 2010
It works well with smoked trout as well. We did some trout in school last week and a filet only takes like 3 minutes in the smoker.
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